Bacon and egg breakfast sandwich
A bacon and egg breakfast sandwich stacks crisp bacon, a fully cooked egg, cheddar and tomato between buttered toast. It is salty, rich and ready in 15 minutes. You cook everything in one pan. It tastes like a diner breakfast, made at home.
- 15 minTotal time
- 1Serving
- 450kcal / serving
- 22 gProtein
The science: why this works
Why bacon starts in a cold pan
Starting bacon cold lets the fat melt slowly as the pan warms. The strips cook evenly and turn crisp instead of burning on the outside while staying chewy inside. The rendered fat also gives the egg extra flavor.
Learn: Fat carries flavor →Why the egg is cooked until fully set
Both the white and the yolk are cooked until firm for a sandwich that holds together and is safe to eat. Flipping after 2 minutes sets the top evenly. A firm yolk will not run out of the bread.
Learn: Proteins set when they heat →Why the sandwich has crunch and softness
Crisp bacon and toast contrast with the soft egg and juicy tomato. This contrast makes each bite more interesting. Buttering the toast also keeps tomato juice from soaking the bread.
Learn: Crunch against creamy →Bacon and egg breakfast sandwich
15 minutes · 1 serving · American · Sandwich
Method
Tips for the best result
- Pour off extra bacon fat if the pan has too much, leaving a thin layer for the egg.
- Cook bacon until browned and crisp, with no pink or soft fatty spots.
- Pat the tomato slice dry so the sandwich does not get soggy.
Swaps
- Swap bacon for turkey bacon or sliced ham for a leaner option.
- Swap cheddar for American cheese for a creamier melt.
- Swap the bread for an English muffin or a bagel for a more traditional base.
Storing and reheating
Eat the sandwich fresh. Cooked bacon and egg keep in the fridge for up to 3 days and should be reheated until steaming, reaching 165°F (74°C), then rebuilt on fresh toast.
Bacon and egg breakfast sandwich: questions
How do you cook bacon so it is crispy?
Start it in a cold pan over medium heat and turn it once. The fat renders slowly and the strips crisp evenly. Move it to a plate when it is browned and no longer soft.
Should the egg yolk be runny in a breakfast sandwich?
For a sandwich, a fully set yolk is better because it will not drip or make the bread soggy. A firm egg is also safer. This recipe cooks both the white and yolk until set.
Can I make breakfast sandwiches ahead?
Yes, cook the bacon and egg ahead and store them in the fridge for up to 3 days. Reheat until hot and assemble on fresh toast. Add the tomato last.
How do you keep a breakfast sandwich from getting soggy?
Butter the toast, since the fat acts as a barrier. Pat the tomato dry and serve right away. Assemble just before eating.
